MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Braised Turkey Drumsticks W-Hot Cranberry Sauce Categories: Poultry, Sauces, Fruit, Chilies Yield: 2 servings 1 tb Olive oil 2 Turkey drumsticks * Salt & Ground black pepper 1 Rib celery; chopped 1 Shallot; chopped 1 c Chicken or turkey broth 1 tb All-purpose flour MMMMM--------------------HOT CRANBERRY SAUCE------------------------- 1 tb Butter 1 Jalapeno pepper; cored, -seeded and minced 1 Rib celery; trimmed and -diced 2 tb To 3 tb brown sugar 1 1/2 c Fresh cranberries Juice of 1 orange (abt 3 tb) Melt butter in a medium pot. Add the jalapeno and celery; saute over medium-high heat for 2 minutes or until tender. Add 2 tablespoons brown sugar, cranberries and orange juice. Bring to a boil. Reduce heat to medium and cook until the berries pop and the mixture thickens and forms a sauce, about 5 to 10 minutes, stirring constantly. Taste before removing from heat. If the sauce isn't hot-sweet, add the remaining 1 tablespoon brown sugar. Cook for 1 minute to dissolve the sugar. Heat oil in a Dutch oven. Season turkey with salt and pepper to taste. Add turkey, celery and shallot to the Dutch oven. Brown turkey on all sides over medium-high heat, stirring the vegetables occasionally to prevent burning. Transfer turkey to a plate; pour off any fat and discard. Add broth to the Dutch oven; stir, scraping up any browned bits. Return turkey to the Dutch oven, reduce the heat to low and cover. Simmer turkey for 1 1/2 hours, turning after 45 minutes. Remove turkey to a serving platter; cover with foil to keep warm. Place flour in a cup. Stir in 2 tablespoons of the cooking liquid, making a paste. Stir the paste into the remaining cooking liquid; simmer for 2 to 3 minutes or until the gravy is slightly thickened. Serve turkey with gravy and Hot Cranberry Sauce. * Tester's note: Fresh turkey legs usually come three to a package. If you cook all three, you may want to increase the amount of celery and shallot, but the 1 cup of broth will be sufficient. Yield: 2 servings. Recipe by cookbook author Bev Bennett. Printed in St. Louis Post-Dispatch; 17 November 2004 MM Format by Dave Drum - 17 November 2004 Uncle Dirty Dave's Archives MMMMM -- ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider Great American Outback .___ \ |, / | ( * | \ ; \_/ ... "Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop." --Winston Churchill to his Secretary of War, 1944